Dairy and Soy Free Chicken and Broccoli Quinoa Casserole

I stumbled across this recipe on Pinterest, I think, and thought it was an interesting take on an old stand by comfort food. It's also nice since it can be made completely gluten free and also vegan (at least the way I make it).

I've made this as a meal by adding in some shredded chicken and as a side dish by removing the chicken thereby making it vegan. Both ways it came out tasty, but personally I liked it best with the chicken added in.

Chicken and Broccoli Quinoa Casserole (Dairy, Soy, and Corn Free)

1 Batch of Cream of Mushroom Soup** (see below)
1/3 Cup Canola Mayonnaise or Soy Free Veganaise
2 Tbls Unsweetened Original Almond or Rice Milk
1 Cup Daiya Cheddar Cheese Shreds
Pinch of Sugar
1/4 tsp Black Pepper
1/2 tsp Garlic Salt
2 Cups Steamed Broccoli
1 1/2 Cups Cooked Quinoa
Shredded Chicken (I used the canned chicken from Costco)

First cook your quinoa:

3/4 Cup Quinoa
1 1/2 Cups Water or Chicken Broth
1/4 tsp Salt

In a fine mesh strainer, rinse the quinoa in cold water. In a small to medium sauce pan combine water or broth, quinoa, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for about 20 minutes or until the quinoa is light and fluffy and you can see the white curly tail.

Preheat your oven to 350*. Spray your casserole dish with nonstick cooking spray, use canola or olive oil. Set aside.

In a large bowl combine your soup, mayonnaise, milk, cheese, sugar, pepper and salt. Mix well. Stir in quinoa, broccoli and chicken.
Fill casserole dish with mixture. Bake for 30-35 minutes until edges are bubbly and golden.


Now you're probably asking yourself about the cream of mushroom soup called for in this recipe. Its super easy to make your own cream of mushroom soup at home and you can control the ingredients making it fit any dietary needs you have. Of course mine is made dairy, soy, and corn free, but I plan on making it gluten free as well soon.

Cream of Mushroom (or any other Cream of....) Soup

(Makes equivalent to one can of condensed soup)

Ingredients:
1 1/4 Cups Unsweetened, Unflavored Milk Alternative (Almond, Rice, Hemp, etc.)
3 Tbls Earths Balance Soy Free Margarine
1/4 Cup of Canned Mushrooms Chopped (or Chicken, Potato, Celery, etc.)
2-3 Tbls Chopped Onion (or to taste)
3 Tbls Flour or Starch (All Purpose Wheat, Tapioca, Potato, etc.)
1/4 tsp Salt
Dash of Pepper

Microwave milk for approx. 2.5-3 minutes.
Saute mushrooms and onions in a small sauce pan in margarine until soft and onions are translucent. Whisk in flour or starch, salt and pepper. Keep whisking mixture until it looks lightly browned. Keep whisking while pouring in milk slowly, until a thick creamy texture is achieved. Season to taste once its cooled a bit so you don't burn your tongue!

I make this up a few hours in advance of when I know I will need it and store it in the refrigerator and it has the exact same consistency of the canned stuff.